• Torta de Barros Brindisa Spanish Foods

Torta de Barros 1.3kg

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Milk type: unpasteurised ewes' milk

From Badajoz, Extremadura

Net weight: approx. 1.3kg

There is a tradition in south-west Spain, and over the border in Portugal, of making ewes' milk cheeses using cardoon thistle rennet, resulting in full flavoured cheeses with a soft, sometimes liquid interior.

Queserías de Torta de Barros make an excellent example using the milk of the indigenous Merino sheep and vegetarian cardoon thistle rennet. The cheese has an earthy yet creamy aroma and the soft paste is rich, salty and full flavoured with a hint of bitterness on the finish.


INGREDIENTS MILK, thistle rennet, salt. STORAGE & CARE Keep refrigerated below 8°C
Nutrition - Per 100g
Energy 1630kJ / 390kcal
Fat 33g
   of which saturates 18.15g
Carbohydrate 0g
   of which sugars 0g
Protein 30g
Fibre 0g
Salt 2.15g
* Typical values per 100g